No-Bake Pumpkin Cheesecake Balls Recipe
Introduction
No-Bake Pumpkin Cheesecake Balls are a delightful, bite-sized treat perfect for autumn gatherings or anytime you crave a creamy, pumpkin-flavored dessert without turning on the oven. These easy-to-make balls combine smooth cream cheese and pumpkin puree with a sweet, crumbly coating for a festive fall snack.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup pumpkin purée
- 1 cup powdered sugar
- 1 1/2 cups graham cracker crumbs (or preferred crumbs)
Instructions
- Step 1: In a mixing bowl, combine the softened cream cheese, pumpkin purée, and powdered sugar. Mix thoroughly until smooth and well blended.
- Step 2: Form the mixture into small, bite-sized balls using your hands or a scoop.
- Step 3: Roll each ball in graham cracker crumbs until fully coated.
- Step 4: Place the coated balls on a lined tray and refrigerate for at least 1 hour or until firm.
Tips & Variations
- For extra flavor, add a teaspoon of pumpkin pie spice or cinnamon to the mixture.
- Use crushed gingersnap cookies instead of graham cracker crumbs for a spicier coating.
- Chill the cream cheese beforehand for easier mixing and shaping.
Storage
Store the pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for a few minutes before serving for the best texture. They can also be frozen for up to one month; thaw overnight in the fridge before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for the purée?
Yes, canned pumpkin purée works perfectly and is the easiest option for this recipe.
Do these cheesecake balls need to be refrigerated?
Yes, refrigeration is necessary to keep the cream cheese mixture firm and safe to eat.
PrintNo-Bake Pumpkin Cheesecake Balls Recipe
Delight in these no-bake pumpkin cheesecake balls, a creamy and festive dessert perfect for fall gatherings. Combining smooth cream cheese with spiced pumpkin purée and a touch of sweetness, these bite-sized treats are coated in crunchy crumbs and chilled until firm for an effortless and crowd-pleasing dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 20 balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Filling
- 8 oz cream cheese, softened
- 1/2 cup pumpkin purée
- 1 cup powdered sugar
Coating
- 1 cup graham cracker crumbs (or cookie crumbs of choice)
Instructions
- Prepare the Filling: In a medium bowl, combine the softened cream cheese, pumpkin purée, and powdered sugar. Mix thoroughly until the mixture is smooth and creamy, ensuring there are no lumps.
- Form the Balls: Using your hands or a small cookie scoop, roll the pumpkin cheesecake mixture into 1-inch diameter balls, making sure they are compact and evenly sized.
- Coat the Balls: Roll each cheesecake ball in the graham cracker crumbs until they are fully coated, providing a crunchy exterior.
- Chill: Place the coated cheesecake balls on a lined tray or plate, then refrigerate for at least 2 hours or until they are firm to the touch.
- Serve: Once chilled and firm, serve the pumpkin cheesecake balls as a delicious, bite-sized fall dessert. Keep any leftovers refrigerated.
Notes
- For additional flavor, add a teaspoon of cinnamon or pumpkin pie spice to the filling mixture.
- You can substitute graham cracker crumbs with crushed gingersnap cookies for a spicier coating.
- Make sure the cream cheese is fully softened to avoid lumps in the mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative.
Keywords: pumpkin cheesecake, no bake dessert, pumpkin balls, fall dessert, cream cheese pumpkin balls, easy pumpkin recipes, holiday treats
